Quick blueberry oat muffins to start off the day or pack into a lunch, full of healthy whole grain oats and berries.
Even if you’re a minimalist when it comes to baking, you probably have all the ingredients on hand to bake a quick batch of these blueberry oat muffins.
They’re vegan-friendly and loaded with healthy berries and whole grain oats.
I’m personally more of a savory breakfast eater, but sometimes I’ll wake up and crave something warm and fruity.
That usually means a bowl of oatmeal or a batch of these muffins, which don’t require much fussing to make.
Not to say that every once in a while a jumbo bakery-style blueberry streusel muffin is out of the question – of course not!
But when you’re in the mood for a wholesome whole grain muffin, this is a great recipe to save.
Blueberry oat muffins are not too sweet. The sparkling flakes of turbinado sugar sprinkled on top of the muffins add crunch and just a touch of sweetness.
The recipe couldn’t be easier. If you have one bowl and a mixing spoon you’ll be good to go.
By the time the house wakes up, these blueberry muffins will be warm from the oven and ready to eat.
Healthy Blueberry Oat Morning Muffins
Prep
Cook
Total
Yield 12 muffins
Deliciously healthy blueberry oat muffins bursting with fruit and whole grains. Super-easy recipe dairy-free that never fails.
If you don't have fresh blueberries on hand, frozen berries work beautifully. Just measure them out and let them thaw for about 15 minutes.
Ingredients
- 1/ 2 cup whole rolled oats or quick oats
- 1/2 cup orange juice
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup canola oil
- 1 egg, slightly beaten
- 1 1/2 cups fresh blueberries (or frozen blueberries thawed and drained)
- 1 1/2 tablespoons raw turbinado sugar
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, combine oats and juice. Let sit 10 minutes.
- Add flour, sugar, baking powder, salt, baking soda, oil and egg and mix well. Gently fold in the berries.
- Spoon into 12 paper baking cups or oiled muffin tin. Sprinkle the sugar over the tops.
- Bake 18-22 minutes until lightly golden. Let muffins cool in the pan 10 minutes before turning them out.
Courses breakfast/muffins
Cuisine baking
Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
As the recipe developer, photographer and publisher of Familystyle Food, I share recipes and tips for making easy seasonal meals that are healthy and flavorful. Learn more about me here.
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Liza says
July 21, 2009 at 11:32 amThose look and sound delicious, and I am not even a muffin fan. I might even make them myself!
Alanna says
July 21, 2009 at 11:45 amI love that sparkle of turbinado on top of muffins!
Emily says
July 22, 2009 at 2:02 amBeautiful muffins! Hope you’re having a good summer.
Deborah Dowd says
July 24, 2009 at 7:12 pmI love muffins-walking that line between dessert and bread. These look good and good for you!
Zoé says
July 28, 2009 at 12:46 amI really shouldn’t be reading such yummy recipes in the early morning…it makes me want some of those great muffins! With oats…my favourite secret ingredient!
Shannon Morgan says
April 24, 2011 at 7:26 pmDelicious! I didn’t have cane sugar, as such, so I ground some turbinado sugar in my coffee grinder. Didn’t have wh-wh pastry flour, either, so I used 1/2 c graham flour + 1 c all-purpose flour. This’ll be my default blueberry muffin recipe now — thanks!
Karen says
April 25, 2011 at 3:38 pmShannon – good for you. Your substitutions sound tasty and creative. I’m so glad to hear you like the recipe!
A & J says
May 8, 2011 at 8:46 amPerfect for Mother’s Day!